|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Observed that a Person In Charge (PIC) now has ANSI approved training, but the certified individual was not present in the facility at the time of the inspection. The person must be present at all times of operation in order to avoid points deduction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand sink to not have paper towels at the time of arrival. The PIC provided a supply of paper towels when asked. -CDI |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed ready to eat ham items in the cooler but not date marked. -REPEAT. Items that are ready-to-consume and require temperature control must be date marked and only kept for 7 days at 41F and 4 days at 45F. The first day the item is opened or made counts as Day 1. If a food item is made of different things; give the assembled item the date of the oldest component. Date. This requirement applies to items such as milk; cut leafy greens; cut tomatoes; hot dogs; and pre-cooked items. Items that are found not date marked properly will have to be discarded in future inspections. -CDI C. Elmore directed the items to be date marked. The date marking handout was gived to the PIC |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance, or the facility staff may comply by obtaining and using a class of chemical known as a "detergent-sanitizer". If this type of product is obtained, the sink may be used to wash, rinse and sanitize as long as the detergent-sanitizer is used as the washing and sanitizing chemcial. If the detergent-sanitizer is used, the faciltiy shall post the directions for using the product from the product packaging onto the wall at the sink so that the proper wash, rinse, and sanitizing processes are followed for the chemical. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment 4-205.10 Food Equipment, Certification and Classification Obs. non-NSF refrigerator; freezer; and sink. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed rusty shelving; rusty beer and food cooler interiors, beer cooler holding water; and equipment in disrepair throughout. Repair and replace rusty and damaged items. Do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated -REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed soiled cooler gaskets. Observed interior of prep cooler to be badly soiled with blood from raw meat. |